Cooking Chanterelles: Simple Homemade Recipes

Forest mushrooms, prepared for a hearty dinner for the whole family, can diversify the daily menu and make it more nutritious. Especially many love chanterelles, which are beautiful in appearance and very useful for the body, as they are a source of protein. Simple recipes for cooking chanterelles will help enrich the experience of every housewife if she wants to surprise and delight her loved ones with a delicious treat of mushrooms.

A detailed description of simple recipes with photos of cooking chanterelle dishes does not require additional explanation. You are expected to choose your favorite option and get to work. Check out homemade recipes for simple pickling and pickling mushrooms for the winter, and also learn how to cook mushrooms for every day.

Marinating chanterelles with cloves according to a simple recipe

What is better to decorate the holiday table, if not chanterelles marinated according to a simple recipe? Use this option and you can always make delicious workpieces. During cooking, mushrooms are boiled without marinade.

• 3 kg of chanterelles;
• 2.5 liters of water;
• 4 tbsp. l salts;
• 2 tbsp. l Sahara;
• 2 tbsp. l vinegar
• 7 pcs carnations;
• 5 pieces. bay leaves.

Marinating chanterelles according to a simple homemade recipe will not take much of your time if you follow the step-by-step description.

A simple recipe for chanterelles marinated with garlic for the winter

This simple recipe for pickling chanterelles for the winter is prepared a little differently - the mushrooms are immediately boiled in the marinade.

• 2 kg of chanterelles;
• 1 liter of water;
• 7 cloves of garlic;
• 1 tbsp. l salts;
• 2 tsp Sahara;
• 1 tbsp. l vinegar 6%;
• 3 tbsp. l vegetable oil.

A simple recipe for preparing a dish of chanterelles is described in stages.

1. After cleaning, the chanterelles are washed well and spread in boiling water.
2. Salt and sugar are added, as well as vegetable oil.
3. Boil for 20 minutes, add sliced ​​garlic, pour in vinegar and boil for 10 minutes. over low heat.
4. Mushrooms are laid out in prepared jars, filled with marinade to the very top and covered with nylon covers.
5. Top cover with a blanket, left to cool and then taken out to the basement. Mushrooms will be ready for use in 15 days. This preparation is served as a snack or you can make a salad from it.

A simple recipe for salting chanterelles for the cold winter

In this simple recipe for salting chanterelles for the winter in a cold way, mushrooms are not subject to heat treatment and are salted raw.

• 4 kg of chanterelles;
• 4 tbsp. l salts;
• 5 dill umbrellas;
• 6 peas of black and allspice;
• 20-25 blackcurrant leaves.

A simple recipe for salting chanterelles involves the use of glass containers.

1. Pre-clean and wash the mushrooms in plenty of water, cut off the tips of the legs.
2. At the bottom of sterilized cans, put clean and dry leaves of currant, as well as one dill umbrella.
3. Spread chanterelles with their hats down, pouring each layer with salt and peas of peppers.
4. Put dill umbrellas on top, press down with your hands and put the load so that the mushrooms let the juice go, and the brine thereby filled the entire jar.
5. Remove the load, close the cans with plastic lids and take them out to the basement. Such mushrooms are ready for use in a month. They are washed well in cold water, cut into slices, seasoned with green onions and olive oil, served with boiled or fried potatoes.

Cooking caviar from chanterelles according to a simple home recipe

A simple recipe for preparing caviar from chanterelles for the winter is good for those who like to make savory pastries. This caviar is suitable as a filling for pies, pies, pancakes, etc.

• 2 kg of boiled chanterelles;
• ½ tbsp. l salts;
• Vegetable oil;
• 5 onion heads.

Cooking chanterelles according to a simple homemade recipe is described below in stages.

1. Pass the boiled chanterelles through a meat grinder and put in a deep frying pan.
2. Pour in 100 ml of oil and simmer for 15 minutes. with constant stirring.
3. In a separate pan, fry the onion chopped into cubes until caramel color and add to the mushrooms.
4. Salt, stir and fry for another 15 minutes, again regularly stirring the contents of the pan.
5. Put caviar in sterile dry cans with a capacity of 0.5 l, close tight nylon covers and refrigerate after cooling.
6. Such a dish can be consumed immediately after cooling, like a sandwich mass, or added as a side dish to fried potatoes or boiled rice.

A simple recipe for mushroom caviar from chanterelles with carrots and sweet pepper

A simple recipe for preparing mushroom caviar from chanterelles will help each housewife tasty and satisfying feed their households. It can be used as a snack or as a sandwich during snacks.

• 1.5 kg of boiled chanterelles;
• 500 g each of onions and fresh tomatoes;
• 300 g of carrots and sweet pepper;
• 1 tbsp. vegetable oil;
• 1 tsp ground black pepper;
• 5 peas of allspice;
• 1 tbsp. l Sahara;
• Salt to taste.

A simple recipe for preparing chanterelles for the winter in the form of caviar is distributed in stages.

1. Chop the chanterelles in a blender or mince.
2. Peel onion and sweet pepper, cut into cubes.
3. After cleaning, grate the carrots on a coarse grater, and cut the tomatoes into cubes.
4. Fry the onion in butter first until soft, then add the carrots and fry for 5-7 minutes.
5. Introduce pepper and tomato cubes, simmer for 10 minutes. over low heat.
6. Transfer mushrooms to vegetables, mix and simmer all together for 40 minutes, stirring occasionally to prevent burning.
7. Salt, add sugar, ground pepper, peppercorns and simmer for 20 minutes.
8. Distribute the eggs in sterilized jars, cover and put sterilized in hot water. Sterilization time is 20 minutes, from the moment of boiling water.
9. Roll up the lids, warm until completely cooled and take out to the basement.

A simple recipe for chanterelle soup with potatoes

Cooking first courses for family members should never be neglected. We offer a simple recipe for chanterelle soup that will surpass all other homemade dishes in taste and aroma.

• 500 g of fresh chanterelles;
• 2 carrots and onions;
• 5 potatoes;
• 1 tbsp. l semolina;
• 3.5 liters of water;
• Salt to taste;
• Butter - for frying;
• Sour cream - for serving.

1. Mushrooms are well cleaned, washed and cut into small pieces.
2. Spread in boiling water and cook over low heat for 20 minutes, constantly removing foam from the surface.
3. Peel the potatoes, cut into cubes and pour into mushrooms.
4. Diced onions are fried in butter until they are rosy.
5. After cleaning, the carrots are rubbed on a fine grater and separately fried in oil until tender.
6. As soon as the potatoes are boiled, they add onions and carrots and salt to taste.
7. In a small amount of soup, semolina is bred, breaking lumps, and poured into the soup.
8. Mix and allow to boil for 7 minutes. over low heat.
9. When serving, pour 1 tbsp into each serving plate. l sour cream (optional).